Baked Potato Soup
Makes 2 generous quarts
Servings: 6
Calories:
Ingredients
- 2 tablespoons canola oil
- 1 onion chopped
- 1 carrot chopped
- 2 stalks celery chopped
- 2 cloves garlic finely chopped
- Coarse salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 4 cups chicken stock or low-fat reduced-sodium chicken broth
- 3 cups 2% milk
- 4 russet potatoes peeled and cubed (about 1 3/4 pounds)
- 1 cups grated extra sharp Cheddar cheese about 12 ounces
- Chopped green onions for serving
- Bacon bits for serving
- Sour cream for serving
- Hot sauce for serving
Instructions
- Heat the oil over medium heat in a large, heavy-bottomed pot. Add the onion, carrot, and celery. Season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.
- Add the cheese, a little at a time, stirring until melted and smooth after each addition. Taste and adjust for seasoning with salt and pepper. To serve, ladle the soup into warmed bowls. Serve with toppings on the side.